Serves 4-6
20g dried porcini mushrooms (button mushrooms fine to use as well)
1 tbsp olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 fennel bulb, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
750g pork mince
½ cup dry red wine
400g diced tomatoes
120g baby kale, coarsely chopped
12 pasta sheets
rocket and radicchio salad, to serve
Cheese Sauce
60g butter
⅓ cup plain flour
4 cups milk
pinch ground nutmeg
250g mascarpone
1 cup pecorino, finely grated
Pour 1 cup boiling water over mushrooms, set aside for 15 minutes. Heat oil in a frying pan over medium heat. Add onion, carrot, fennel and celery. Cook, stirring, for 5 minutes. Add garlic, cook for 1 minute. Add mince, cook for 5 minutes. Add wine, bring to the boil. Add mushrooms, their liquid and tomatoes. Cook over low heat, stirring occasionally, for 30 minutes. Set aside.
Cook kale in a frying pan over high heat until kale wilts. Remove from heat.
Preheat oven to 180°C. To make cheese sauce, melt butter in a saucepan until foaming. Add flour. Cook, stirring, for 1-2 minutes. Remove from heat. Whisk in milk and nutmeg. Place over medium heat. Cook, stirring, for 5 minutes or until sauce boils. Remove from heat. Add mascarpone and ½ the pecorino. Combine.
Brush an ovenproof dish with oil. Spread ¼ cheese sauce over base. Top with 1/3 of lasagna sheets, 1/3 of mince, kale and cheese sauce. Repeat with remaining ingredients. Sprinkle with remaining pecorino. Bake for 30 minutes. Serve with salad.
